2 cloves garlic, minced
2 tbsp. oil
6 chicken thighs
1/2 c. chicken broth
2 c. water
1/3 c. dry white wine
1 (6 oz.) pkg. long grain wild seasoned rice
1/2 c. sliced mushrooms
2 tbsp. Dijon mustard
1 c. heavy cream
2 tsp. parsley

Saute garlic in oil until tender. Add chicken. Cook until browned on both sides. Spoon off fat. Add broth. Simmer, covered (about 15 to 20 minutes).

Meanwhile, combine water and wine. Add rice and seasonings. Cook, covered according to package or until liquid is absorbed. Remove chicken from skillet. Stir in mustard and cream. Cook over medium heat until thickened. Serve chicken over rice. Spoon over chicken. Sprinkle parsley. Elegant and easy. Serves 6.